throughout. However, very few of these species are found in the stomach, with the majority of species colonising the large intestine and colon [1]. The stomach is a harsh environment for bacteria to live in, due to acidic gastric juices and proteolytic enzymes [2]. Gastric juices have a typical pH range of 2.0 to 6.0. This often highly acidic pH is important in preventing colonisation of the stomach by bacteria [2]. However, some bacteria have adapted to overcome this, and have mechanisms that help
Wine is an alcoholic beverage whose flavor has been enjoyed all throughout the world for centuries. The official definition, provided by the European Union states wine as “The product obtained from the total or partial alcoholic fermentation of fresh grapes, whether or not crushed, or of grape must”("What Is Wine?"). But, generally speaking, wine is made by fermenting different kinds of fruits and berries. The official definition differentiates between ‘proper’ wine and wine made from kits or by
increases alertness, accelerates our metabolism and enhances mood. Caffeine reaches its peak level in your digestive system within one hour of consumption and can stay at peak levels for up to six hours. Caffeine increases the acidity and amount of gastric secretions this cause irritation of the intestinal lining can occur and can lead to upset stomach, which means that caffeine is acidic. Excessive amounts of caffeine affect really bad your stomach and intestines because caffeine can cause ulcers and
464)] and gastric chemoreceptors (a receptor that detects the presence of a particular chemicals and transmits this information to sensory nerves (Hine, 2008, p. 124)]. Beverages containing aspartame have low energy content and osmotic load. Moreover, diet drinks have lower energy density and empty from the stomach more quickly. This means that the gastric emptying rate is increased with lower osmotic challenges. For a person to stop eating, both intestinal nutrient indicator and gastric stretch are
Food additives are synthetic or natural compounds that are added in natural food ingredients during food processing that can affect the food properties or become a component of the food. Sudan red, citric acid, phosphoric acid, benzoic acid, aspartame, nitrites and nitrates are the typical examples of food additives. Other common food additives are summarized in Table 2.Table 2. Common sources of frequently used food additives and their potential adverse effects. (Chemical Cuisine, Learn about Food
practice which is also known as medical herbalism, botanical medicine, herbology, herbal medicine, and phytotherapy. The scope of herbal medicine is extends from plants to fungal and bee products, as well as animal parts (Acharya and Shrivastava, 2008). Study about traditional use of medicines is recognized as a better way to learn about the potential future medicines. Around 80 of the modern medicines used were derived from "ethnomedical" plant sources (Fabricant and Farnsworth, 2001). 1.2 Plant Metabolites